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Crispy Air Fryer Chicken Sandwich Recipe with Tangy Pickle Brine

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A quick and easy crispy chicken sandwich soaked in a tangy pickle brine, cooked in the air fryer for a juicy, flavorful, and crunchy result without the grease.

Ingredients

Scale
  • 1 cup dill pickle juice
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 cloves garlic, smashed
  • 1/2 teaspoon black peppercorns
  • 2 boneless, skinless chicken breasts (6–8 oz each), pounded to even thickness
  • 1 cup buttermilk
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 sandwich buns (brioche recommended)
  • Butter, for toasting buns
  • Mayonnaise or spicy mayo
  • Leafy lettuce or shredded iceberg
  • Tomato slices
  • Extra dill pickle slices

Instructions

  1. Make the pickle brine by whisking together dill pickle juice, water, sugar, salt, smashed garlic cloves, and peppercorns until sugar and salt dissolve.
  2. Place pounded chicken breasts in a resealable bag or shallow dish and pour the brine over them. Cover and refrigerate for 30 minutes to 2 hours.
  3. In a large bowl, combine buttermilk, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
  4. In another bowl, whisk together flour, cornstarch, cayenne pepper, paprika, salt, and black pepper.
  5. Remove chicken from brine and pat dry lightly with paper towels. Dip each piece in the buttermilk mixture, then dredge in the flour mixture, pressing gently to coat. Double-dip for extra crunch if desired.
  6. Preheat the air fryer to 375°F (190°C) for about 3 minutes.
  7. Spray the air fryer basket lightly with oil. Place coated chicken breasts in a single layer with space between pieces. Spray tops lightly with cooking spray.
  8. Cook chicken for 10 minutes, flip, spray again, and cook another 8-10 minutes until golden brown and internal temperature reaches 165°F (74°C).
  9. While chicken cooks, melt butter in a skillet over medium heat and toast buns cut-side down until golden and slightly crispy, about 1-2 minutes.
  10. Assemble the sandwich by spreading mayonnaise or spicy mayo on buns, adding lettuce and tomato slices, placing crispy chicken on the bottom bun, topping with extra pickles, then crowning with the top bun.

Notes

Pat chicken dry after brining to ensure breading sticks. Do not overcrowd air fryer basket; cook in batches if needed. Use cooking spray to help brown crust. Check internal temperature to 165°F (74°C) for safety. Toast buns while chicken cooks to save time.

Nutrition

Keywords: crispy chicken sandwich, air fryer chicken, pickle brine chicken, easy chicken sandwich, quick dinner, air fryer recipe, tangy chicken sandwich

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